Nutrient Comparison: Valencia Oranges VS Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 14 ounces of Valencia Oranges have 2.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.9 times more Vitamin B9 and 13.9 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 3 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin B2
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 14 ounces of Valencia Oranges have 1.9 times more Calcium and 1.5 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 3.8 times more Iron, 4.7 times more Manganese and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain similar levels of Copper, Magnesium and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 1.8 times more Carbohydrate and 1.8 times more Fiber than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 4.9 times more Omega 3 than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges provide inadequate amounts of Omega 3
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.